Homemade Cowboy Candy
Homemade cowboy candy, also known as candied jalapeños, is a popular spicy-sweet condiment that is a favorite for many foodies. It's a perfect combination of spicy, tangy, and sweet, making it a versatile ingredient to add to almost any dish. If you're a fan of this delicious treat, you'll be pleased to know that it's quite easy to make at home.
Print Recipe
Equipment
- 1 Heavy bottomed stock pot
- 1 Water bath canner
- 7 half pint jars w/lids and bands OR 14 1/4-pint jars
Ingredients
- 2 pounds jalapenos (about 28 large)
- 2 cups apple cider vinegar
- 6 cups sugar
- 3 cloves garlic, minced
- 1/2 tsp tumeric
- 1 tsp salt
- 1/4 tsp cayenne pepper
- 1/2 tsp mustard seed
- 1 tsp ginger
Instructions
- Select the Right Jalapeños: For cowboy candy, you'll need fresh jalapeños. Choose peppers that are firm and have a bright green color. Avoid those with any soft spots or signs of rotting.
- Slice the Jalapeños: After washing and drying the jalapeños, remove the stems and slice them into rings, about 1/4 inch thick.
- Combine Ingredients: In a large pot, combine the cider vinegar, sugar, turmeric, mustard seed, cayenne, ginger, salt and minced garlic. Bring the mixture to a boil and stir until the sugar has dissolved.
- Add Jalapeños: Once the mixture has boiled, add the sliced jalapeños and let them simmer for 4-5 minutes until they turn dark and glossy. Stir occasionally.
- Jar the Candy: Use a slotted spoon to remove the jalapeños from the pot and pack them into sterilized jars. Be sure to leave at least 1/4 inch of headspace at the top of each jar.
- Preserve the Candy: Pour the remaining liquid mixture over the jalapeños, making sure to cover them completely. Use a knife or chopstick to remove any air bubbles, wipe the rims, and seal the jars with lids and bands.
- Process the candy: Process half/quarter pint jars in a boiling water bath canner for 15 minutes.
- Store: Let the jars cool completely and store them in a cool dry location. Store any unsealed jars in the refrigerator. The cowboy candy will last for several years on the shelf and several weeks in the refrigerator, but it's unlikely to last that long as it's so delicious!
Notes
BONUS - Mix leftover brine with equal parts prepared mustard and cook until thickened. Makes great BBQ sauce!
Use leftover brine in jars with olive oil to make a fabulous vinaigrette.
Servings: 7 half pints
Calories: 85kcal
